In the past, people always thought that type 2 diabetes was irreversible, and only the dosage of hypoglycemic drugs and insulin could be continuously increased to lower blood sugar, make blood sugar reach the standard and maintain blood sugar stability.

In terms of dietary advice, more doctors and nutritionists recommend a low-fat diet, keeping the intake of carbohydrates at 50-65%, which is different from the dietary advice of the general public, restricting rice porridge and encouraging coarse grains.

But the fact is that most diabetics find that even if they insist on eating coarse grains every day, their blood sugar levels are getting higher and higher.

Therefore, there is a well-known conclusion that diabetes cannot be reversed, and blood sugar can only be controlled by hypoglycemic drugs. As a result, there is still nothing to do but watch the complications of diabetes gradually come, and eventually diabetic foot, renal failure, cardiovascular disease and blindness. ...

Is type 2 diabetes really the only way to get worse?

Of course not! There is another way to recover.

Before talking about the low-carbon diet, let's talk about why the "high-carbon diet" is difficult to effectively control blood sugar levels.

The reason is that the starch contained in polished rice flour or whole grain will be hydrolyzed into glucose by amylase in the body, which will enter the blood and raise the blood sugar level.

The difference between refined rice flour and whole grains is that refined rice flour contains very little dietary fiber, which leads to a rapid rise in blood sugar. For example, the glycemic index of white rice is 84, and that of white steamed bread is 88. Because of the few processing procedures, the whole grains retain most of the dietary fiber, and the human body lacks enzymes to decompose dietary fiber, so even if dietary fiber is made of glucose, it can not be used by the human body, and at the same time it can delay the hydrolysis rate of starch. Therefore, the sugar index of whole grains rich in dietary fiber is lower than that of polished rice and white flour, for example, the sugar index of brown rice is 66 and that of black rice is 55.

However, the slow rise of sugar does not mean that it does not contain sugar.

For people with pre-diabetes, the damage of insulin function is not serious, so proper whole grains are helpful to stabilize blood sugar.

It can face the diabetic population whose islet function has been seriously damaged. Even the "sugar" contained in whole grains with slow sugar rise will enter the blood and slowly raise blood sugar. This is also the reason why the blood sugar of most diabetics will continue to deteriorate even if they insist on eating whole grains.

Many examples tell us that it is difficult to control blood sugar level well with a high-carbon diet.

On the contrary, the low-carbon diet effectively avoids the direct food source of blood sugar-carbohydrates.

In recent years, more and more studies show that a low-carbon diet is helpful to lower blood sugar levels and improve glycosylated hemoglobin.

Therefore, the * * knowledge report of American Diabetes Association (ADA) and European Diabetes Research Association (EASD) in 20 18 also recognized the prevention and control benefits of low-carbon diet for the first time, and emphasized that when the carbohydrate energy supply ratio is less than 26%, the glycosylated hemoglobin level will be significantly reduced in 3 months; However, when the proportion of carbohydrate intake is 26~45%, the improvement of blood sugar level is not obvious.

The principle of low-carbon diet is to control the total amount of carbohydrates below 26% of total calories every day. If you eat 2000 calories a day, the total carbohydrate should be below 130g, and it should be a carbohydrate with low glycemic index. The carbohydrate-reduced part is filled with high-quality fat.

After the diet is changed to low-carbon and high-fat mode, the proportion of fatty acids used by human cells has greatly increased. A beneficial result is that the body no longer eats carbohydrates (sugar). When the blood sugar level does not rise, the body can use fatty acids or ketone bodies for energy supply, which not only helps to stabilize the blood sugar level, but also helps to improve the sensitivity of insulin.

In a randomized controlled trial in 2008, 84 patients with type 2 diabetes were randomly divided into two groups, one with a low-carbon diet and the other with a low-calorie diet. Finally, 49 patients completed the trial. Although both groups have improved, low-carbon diet has a better effect on improving fasting blood glucose, glycosylated hemoglobin and fasting insulin. More surprisingly, 92% of patients with type 2 diabetes in the low-carbon diet group reduced or stopped using diabetes drugs. Judging from the progress of type 2 diabetes, the reversal has been completed (it is no longer worsening, but improving).

Reducing the intake of carbohydrates in the diet is the direct source of reducing the increase of blood sugar. At present, many studies abroad have shown that low-carbon diet is a feasible diet scheme to reduce blood sugar, and foods rich in protein and fat that replace carbohydrates tend to have higher nutritional density, which is helpful to restore insulin sensitivity. Especially suitable for overweight and obese patients.

If you have been implementing a "low-fat, high-carbon" diet in the past, and it has not helped you control your blood sugar effectively, then I suggest you try a "low-carbon diet"! Of course, as a diabetic, it is recommended to have the guidance of a professional doctor.

refer to

1 Charlie Davies MJ, Dalesi aoda, Fradkin j, kernan WN, Mathieu c, Mingrone g, rosing p, Chapas a, wexler DJ, Busey JB. Management of hyperglycemia in type 2 diabetes mellitus, 20 18. Consensus report of American Diabetes Association (ADA) and European Diabetes Research Association (EASD). Diabetes care. 20 18 years1February; 4 1( 12):2669-270 1.doi: 10.2337/DCI 18-0033。 Epub20181October 4th. PMID:3029 1 106； PMCID: PMC6245208。

2Westman EC, Yancy WS Jr, Mavropoulos JC, Marquart M, McDuffie JR effects of low carbohydrate ketogenic diet and low glycemic index diet on blood glucose control in type 2 diabetes mellitus. Nutritional metabolism (Lond). 20081February 65438+09; 5:36.doi: 10. 1 186/ 1743-7075-5-36。 PMID: 19099589； PMCID: PMC2633336。

For more information about how to eat for diabetics, please consult our health nutritionist in Yinglai. We have professional and scientific methods to help you control your blood sugar and reverse your illness.